When I saw Petras Apple Cake Elfriede this weekend I knew that I had to try this recipe. The picture of the cake looked so delicious.

Of course I change some small details of the recipe. For the nut cream I used almonds and no walnuts or hazelnuts like the recipe requested. I like to use the same nuts as I used in the crust so almonds were my first choice. The second change is caused by the fact that I read the recipe not attentively enough. So I mixed the cookie crumbles with the nut cream instead of sprinkle them on the top of the cream.

Its a really delicious apple cake which I can strongly recommend. I like that it is filled with lots of apples and the nut cream adds a delicious flavour to the cake. Only the crust could be a little bit more crispy for me. The next time I do it I will replace half of the honey with sugar hoping that this will make the crust crunchy.

Appel cake Elfriede

Dough

80g sugar

150g butter

200g flour (Type 405)

20g homemade Vanilla sugar

1 pinch Salt

1 Egg

Nut cream

25g almonds

25g Butter

25g sugar

1 Egg

40g cookie crumbles (whole wheat cookies)

Apple filling

1,2 kg Apples

50g sugar

1 tps cinnamon

Almond honey crust

80g mild honey

50g cream

20g Butter

100g sliced almonds

10g flour

Mix Butter with sugar and egg, then add flour and salt and knead shortly until homogenous. Place in the fridge for 30 min. Now roll thinly and line a spring form (Diameter 26 cm).

Roast almonds and grind them, then mix with butter, egg and cookie crumbles. Spread on the bottom of the cake dough.

Peel apples and slice thinly. Mix with sugar and cinnamon and place in the prepared springform.

Bake at 200°C for 15 min, then reduce the Temperature to 180°C. Bake another 20 min.

Now prepare the crust: Cook honey, cream, sugar and flour until the mixture thickens. Stir in the sliced almonds. Spread the almond-honey crust over the apples and bake for another 20 min or until the curst is golden.